Katie Moseman - Fixin to Eat: Southern Cooking for the Southern at Heart

T o be fixing to means that youre planning to do something. For Southerners, fixing to isnt just an interesting turn of phraseits a whole state of mind. Others might say theyre about to eat, but Southerners say theyre fixin to eat .

Whether youre new to Southern cookery, or just looking for new inspiration, this bounty of homestyle recipes from breakfast to dessert (and every meal in between) is sure to make your mouth water. Between courses, Libation Lessons will show you how to pair Southern food with your favorite beer, wine, and spirits .

Add a little bit of lovethe secret ingredient that makes good food greatand youll be Fixin to Eat !

Buttermilk Drop Biscuits

Cornmeal Gravy

Fresh Strawberry Cream Cheese

Sweet Potato Muffins

Buttermilk Pancakes and Cinnamon Infused Maple Syrup

Citrus Pecan Quick Bread

M ore forgiving and easier to make than traditional biscuits, drop biscuits are perfect for the novice biscuit maker. Once youre familiar with the recipe, you can experiment with mix-ins. Add cheese and herbs for savory flavor, or add cut strawberries and a sprinkle of sugar on top for sweetness .

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 biscuits

2 cups all purpose flour

2 teaspoons baking powder

teaspoon baking soda

1 teaspoon salt

6 tablespoons unsalted butter, cold

cup buttermilk

2 tablespoons unsalted butter, melted

1. Preheat the oven to 425F. Whisk together the flour, baking powder, baking soda, and salt. Cut 6 tablespoons of the butter into the mixture until it resembles small breadcrumbs. Stir in the buttermilk until just combined .
2. Scoop portions of dough approximately cup in size onto a baking sheet. Brush the tops of the biscuit dough portions with the 2 tablespoons of melted butter. Bake for 10 to 15 minutes, or until the tops of the biscuits are golden brown. Serve immediately .

T his traditional Appalachian recipe makes the most of humble ingredients. Its also an excellent gluten free breakfast gravy option. For sausage cornmeal gravy, add a cup of crumbled cooked sausage and a tablespoon of dried sage after the last step in the recipe .

Prep Time: 1 minute

Cook Time: 10 minutes

Total Time: 11 minutes

Yield: 2 cups

1 cup buttermilk

1 cup hot water

cup cornmeal

teaspoon salt

teaspoon pepper

1 teaspoon bacon or sausage drippings

(substitute unsalted butter if you dont have drippings )

1. Whisk together the buttermilk and hot water and set aside .
2. Toast the cornmeal in a large, heavy skillet over medium-high heat until browned, about 5 minutes .
3. Add the salt, pepper, and drippings to the skillet. Add the buttermilk/water mixture a little at a time, whisking constantly, until fully incorporated .
4. Bring to a boil and continue whisking constantly until the gravy has thickened. If its too thick, add buttermilk a tablespoon at a time until the desired consistency is reached .

F lorida harvests a bounty of strawberries from December to April. This strawberry cream cheese takes full advantage of fresh strawberry flavor. Try it on bagels, biscuits, muffins, or breakfast bread .

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 cup

cup fresh strawberries

4 ounces cream cheese

1 tablespoon honey or more, to taste

1. Remove the stems and hulls from the strawberries. Place the strawberries in a food processor with 1 tablespoon of honey. Puree until smooth .
2. Add the cream cheese and blend until completely combined. If a sweeter taste is desired, add more honey a teaspoon at a time, blending after each addition. Cover tightly and refrigerate to store; consume within a day or two .

W hole wheat flour adds a pleasantly nutty flavor to these muffins, as well as a healthy boost of breakfast fiber. When you take out your butter to make these muffins, set aside a few extra tablespoons of butter to soften for spreading .

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

7 ounces pureed sweet potatoes (half of a 15 ounce can )

cup light brown sugar

cup granulated sugar

1 pinch salt

1 cup whole wheat flour

1 heaping teaspoon baking powder

teaspoon cinnamon

6 tablespoons unsalted butter, melted and cooled

2 large eggs

1. Preheat the oven to 350F and line a 12 cup muffin pan with paper liners .
2. In a large mixing bowl, stir together the sweet potato puree, sugars, and salt until well combined .
3. Add in the flour, baking powder, cinnamon, butter, and eggs, then stir together until just combined. Don't overmix. Fill the paper cups about of the way full .
4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the pan cool on a rack for 10 minutes, then remove the muffins from the pan and place them on a rack to finish cooling .

B uttermilk pancakes are a traditional breakfast across the South. Adding cinnamon infused maple syrup makes them perfect for a cold fall or winter morning. If you cant find cinnamon sticks in the spice section of your grocery store, substitute teaspoon of ground cinnamon .

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 12 pancakes

For the Cinnamon Infused Maple Syrup

1 cup real maple syrup

2 cinnamon sticks (from the spice section of your grocery store )

For the Pancakes

Dry Ingredients

1 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder